Assistant manager
Babel
Total years of experience :13 years, 10 Months
Reporting to restaurant general manager
•Leading a team of 70 Shisha- Bussers-waiters and CDR’s
•Managed different areas of restaurant operations such as guest relations, and inventory control.
•Specialized in training and motivating new staff regarding their work and responsibilities.
•Preparing duties by sections (GR, dining area, canteen, polishing, shisha, laundry, etc…)
•Controlled the overall cash flow on a daily basis to meet the weekly expenditures.
•Maintained checklist booklets(GR, opening mid and closing, visitor’s log sheet)
•Trained new staff; delineated their responsibilities and restaurant work ethics.
•Monitored cooking staff closely to ensure adherence to required standards in terms of quality and safety.
•Maintained a friendly environment for staff and guest.
•Scheduled working hours of staff and rotation of shifts, section assignments, breaks.
•Making sure employees perform a variety of tasks by following SOP.
•Handling cash flow, credit cards, and a cash register, safe handover.
•Trained the staff in sequence of service and SOP.
•Estimated the daily nonfood consumption and placed orders with suppliers accordingly.
•Acting as quality control, ensuring guest satisfaction through training employees properly and adhering to company policy.
•Daily F&B par level & approve orders.
•Handling guest complaints.
Babel (Bahrain) Pre-opening team(support)
Alshaya Company (Franchisee)
•Working on APL coordinating with the host brand.
•Being a team player and working with others to make a great dining experience.
•Trained the new staff sequence of service, SOP, hospitality ace and food safety.
•Acting as assistant Training manager by giving training in menu food knowledge.
2013 - 2016 Labraq (Franchisee of B to B restaurant in Iraq-Sulaimaniah-Baghdad)
Responsible for all branch assets,
•Ensuring correct product delivery
•Responsible for staff training.
•Maintaining customer service.
•Cash handling.
• Food safety.
•Employee retention.
• Performance appraisals.
•Keeping a well-balanced KPI.
C Bar)
•Responsible for maintaining high level of customer service.
•Responsible for suggestive selling and up selling.
•Responsible for Checklist (hygiene, assets) to ensure company standards are meet.
•Responsible for Expiry dates.
•Responsible for monthly inventory.
•Responsible for cash register handling.
Ensure high standards of cleanliness.
•Handle and report any guests’ complaint.
•Ensure that standards are in accordance with the operations manual.
•Responsible for applying and following the daily work schedule.
•Committed to energy consumption.
•Committed to promote waste management
Hotel le mzar Faraya 5 stars
Fine dining
Since opening
•Responsible for coaching and assisting restaurant colleagues to guide them.
•Responsible of purchasing order and coordinating with suppliers.
•Leading the team to gather business requirements, analyze data and suggest development tools and system enhancements
•Assessing the market to schedule an effective management of resources against capacity.
•Ensuring the company’s strategies meet the market needs.
•Maintaining and developing relationships with existing guests through decision makers.
•Acting as single point of contact for reporting requirements, including extracting business statistics and creating business decision reports.
•Training new team members in the outlet and ensuring support team provides exceptional customer service.
Key projects and achievements:
•Achieved building proper customer service process.
•Achieved effective weekly activity planning to meet efficient sales outcome on monthly basis.
•Achieved building a new beverage menu and modifications in food recipes.
•Achieved month to month sales increase by 20%
•Achieved decreasing and maintaining food cost at lower than 26% in average.
2012 - 2013 Labraq (Franchisee of B to B restaurant in Iraq-Erbil)
Floor Manager-Fine dining (Opening)
•Responsible for the supervision of daily branch operation.
•Committing to daily follow up calls for new loyal customers and/or bad reviews.
•Ensuring the daily, monthly and yearly targets are achieved.
•Preparing monthly action plan for the branch.
•Suggesting ideas and tailor made food items.
•Maintaining high market intelligence.
•Ensuring the prompt and systematic servicing of all customers.
•Responsible for weekly meeting to recap on action plans and discuss difficulties.
Key achievements
•Established a very solid relationship with clients.
•Adapted with the clients’ fast change of food trends.
•Increased the sales figures remarkably.
•Rebuilt the trust and solved the pending issues for old matters between employees.
•Acquired new loyal customers by new service process and continuous follow up.
courses: BAC Sociology & Economy baccalaureate, Official School of Dekwaneh (2007)